Festive Candy Cane Pizza Breadsticks (Printable version)

Soft twisted dough strips brushed with garlic butter, topped with melty mozzarella and pepperoni in festive candy cane shapes.

# List of ingredients:

→ Dough

01 - 1 pound refrigerated pizza dough

→ Toppings

02 - 1 cup shredded mozzarella cheese
03 - 24-32 slices pepperoni
04 - 2 tablespoons unsalted butter, melted
05 - 1 clove garlic, minced
06 - 2 tablespoons grated Parmesan cheese
07 - 1 teaspoon dried Italian herbs

→ To Serve

08 - 1 cup marinara sauce for dipping

# Directions:

01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - On a lightly floured surface, roll out the pizza dough to a 12 x 8-inch rectangle.
03 - Using a pizza cutter or sharp knife, cut the dough into 8 equal strips lengthwise.
04 - Take one strip, twist it slightly, and shape it into a candy cane. Place on the prepared baking sheet. Repeat with remaining strips, spacing them apart.
05 - Brush each breadstick with melted butter mixed with minced garlic.
06 - Sprinkle mozzarella cheese over each breadstick.
07 - Arrange pepperoni slices diagonally along each breadstick to mimic candy cane stripes.
08 - Sprinkle with Parmesan and Italian herbs.
09 - Bake for 13-15 minutes, or until golden brown and cheese is bubbly.
10 - Cool slightly before serving. Serve warm with marinara sauce for dipping.

# Expert Advice:

01 -
  • The dough twists into candy canes easier than you would expect, even if you claim you cannot shape anything more complex than a rectangle
  • Everyone reaches for the festive shapes first, leaving the boring appetizers untouched on the serving platter
02 -
  • Do not skip the parchment paper because the cheese will drip and create a sticky mess on your baking sheet
  • Work quickly once you start shaping because the dough gets harder to twist as it comes to room temperature
03 -
  • If your dough keeps springing back when you try to shape it, let it rest for 5 minutes and try again
  • Brush the edges of the candy cane hooks with extra butter because they brown faster than the thick parts

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